Da Lao Er Mei Shi Dian

Whole roast duck leg served with white rice. The duck skin is roasted to a crispy, glossy finish, while the meat is tender and juicy, with a unique spice flavor. · Moderately savory flavor, the duck fat seeps into the rice, adding aroma. · Recommended to be eaten with the accompanying scallion oil or plum sauce.

Whole soy sauce chicken leg served with rice. The chicken is tender and flavorful, with a soy sauce color on the skin. · Tender texture, rich soy sauce flavor, a classic Hong Kong roasted meat rice dish. · Usually served with a small amount of pickled vegetables or greens to cut through the richness.

Regular chicken thigh meat served with rice, possibly braised chicken or white cut chicken. · Tender meat, suitable for diners who prefer simple chicken flavor. · Enjoy with hot white rice.

Pork belly pieces with crispy skin. The preparation process is complex, with golden crispy skin and layers of fat and lean meat. · Rich in texture, crispy skin and tender meat, with a savory flavor. · Usually dipped in yellow mustard or sugar to balance the greasiness.

Rice dish including Hong Kong-style preserved sausage and liver sausage. The cured meats are marinated and air-dried, concentrating their flavor. · Sweet and savory flavor with a hint of wine, firm and chewy texture. · The fat from the cured meat seeps into the hot rice, making it very appetizing.

A combination rice dish with a choice of two roasted meats. Common choices include char siu, braised chicken, roast duck, etc. · Enjoy the texture and flavor of two different meats at once. · Suitable for diners who want a variety of flavors.

Classic Hong Kong roasted meat rice, usually including char siu, braised chicken, and roast duck. · A rich combination of meats, satisfying your craving for different roasted delicacies. · Served with a special sauce drizzled over the rice, rich in flavor.

Sliced honey-glazed char siu served over noodles. Pork strips are marinated and roasted, with maltose glaze on the surface. · Sweet and savory flavor, with tender and slightly chewy meat. · One of the most popular items in Hong Kong roasted meats.

Diced soy sauce chicken served with rice. The chicken is slow-cooked in brine until flavorful. · Smooth skin and tender meat, with a light soy sauce aroma. · Usually served with scallion oil sauce to enhance the freshness.

Diced Hong Kong-style roast duck served with rice. The duck skin is roasted to a golden crisp, and the meat is juicy. · Rich duck flavor, the fat under the skin melts during roasting, releasing a fragrant aroma. · Served with white rice, rich but not greasy.

Sliced Taiwanese or Chinese sausage served with rice. · The sausage has a slightly sweet flavor and wine aroma, with a chewy texture. · Simple homestyle deliciousness, suitable for a quick meal.

A deluxe version of roasted meat rice, including four different types of roasted meats, sometimes with half a salted egg. · Generous portion, the best choice for meat lovers. · The flavors of various roasted meats intertwine in the mouth, extremely satisfying.

An extra portion of crispy roast pork is added. · Increases the portion size and richness of the main dish.

An extra braised egg is added. · The braised egg is flavorful, with chewy egg white and creamy yolk.

Signature chicken congee, with rice grains cooked until creamy and smooth. · The sweetness of the chicken is infused into the congee base, with a smooth and mellow texture. · Usually sprinkled with chopped scallions, ginger shreds, and pepper powder for flavor.

Congee made with roast duck meat or bones. · Has the unique roasted aroma of roast duck, with a richer flavor than chicken congee. · Enjoy hot, warming and satisfying.

Cantonese congee with fresh fish slices and lean pork. · Tender fish slices, firm lean pork, double texture. · Light and fresh, suitable for diners who enjoy seafood flavors.

Congee combining fish slices and beef slices. · A combination of land and sea, with tender beef and delicate fish slices. · The congee base absorbs the meat juices and fish essence, resulting in a rich flavor.

Classic preserved egg congee with added fish slices. · The unique aroma of preserved egg complements the freshness of the fish slices. · Smooth texture, unique flavor.

One of the most classic Hong Kong congees, containing diced preserved egg and salted lean pork. · Moderately savory, the soft chewiness of preserved egg and the texture of lean pork are perfectly combined. · A popular choice for breakfast or late-night supper.

Congee with raw egg or semi-cooked egg liquid and sliced beef. · The egg liquid makes the congee base smoother and thicker, while the beef remains tender. · Mix and eat, with a rich egg aroma.

Whole roast duck leg or braised chicken leg served with Hong Kong-style egg noodles. Can be chosen as dry tossed (lo mein) or noodle soup. · The noodles are thin and elastic, full of egg aroma. · Lo mein usually comes with a bowl of clear broth, while noodle soup has a delicious broth.

Roast duck, braised chicken, and char siu served with noodles. · Taste multiple flavors at once, with a generous portion of meat. · Served with Hong Kong-style thin noodles, crisp texture.

Tender braised chicken slices served with noodles. · The braised chicken sauce is mixed with the noodles, full of aroma. · Noodle soup is refreshing and smooth.

A combination of crispy-skinned, flavorful roast duck with Hong Kong-style noodles. · The aroma of roast duck fat pairs perfectly with alkaline noodles. · The oyster sauce served with lo mein enhances the flavor.

Sliced honey-glazed char siu is placed on top of the noodles. · The sweet and savory flavor of char siu contrasts with the light noodles. · A classic Cantonese noodle choice.

Tender beef slices served with noodles, usually marinated. · Tender meat, sweet and fresh broth. · Lo mein is usually served with a special sauce.

Hong Kong-style Shrimp Wonton Noodles, with whole shrimp and minced meat inside the wontons. · The wonton wrappers are thin and the filling is generous and flavorful. · The noodles are crisp and chewy, and the broth is usually enhanced with dried fish powder.

Pure wonton soup without noodles. · Each wonton is plump and juicy, with a clear and delicious broth. · Suitable for diners who want hot soup or to accompany dry rice.

Homestyle soup, cooked with fresh tomatoes and egg drop. · Sweet and sour appetizing flavor, balanced nutrition. · Refreshing taste, suitable for cutting through richness.

Soup combining the rich aroma of preserved egg with the freshness of fish. · The broth is usually milky white and rich in flavor. · Often added with cilantro and ginger shreds to remove fishiness and enhance flavor.

Light and healthy soup, including seasonal vegetables and tender tofu. · Refreshing taste, suitable to pair with richer roasted meat rice dishes. · Simple and pure deliciousness.

Hong Kong-style stewed soup, with different ingredients changed daily. · Slow-cooked over low heat for a long time, the essence of the ingredients is infused into the soup. · Has nourishing and health benefits, with a rich and mellow taste.

Classic Cantonese fried rice, usually containing diced char siu, shrimp, egg, and scallions. · Rice grains are distinct and full of 'wok hei' (aroma from high-heat stir-frying). · No soy sauce added, presenting a golden color, with a dry and fragrant taste.

Fried rice featuring large shrimp as the main ingredient. · The shrimp are springy and sweet, perfectly combined with egg and rice. · Refreshing and delicious flavor.

Rice stir-fried with diced Hong Kong-style preserved sausage and liver sausage. · The fat from the cured meat is released under high heat, coating the rice. · Rich savory flavor with a unique wine aroma.

A classic Cantonese fried rice, using special salted fish and diced chicken. · The unique savory aroma of salted fish is very appetizing and is the soul of this dish. · Loose and dry texture, strong flavor.

A type of sauced rice, with a thickened sauce of silken egg and shrimp poured over white rice. · The egg liquid is silky smooth, and the shrimp are crisp and fresh. · The sauce is moderately thick, creating a moist and smooth texture when mixed with rice.

Char siu slices with silken egg sauce poured over rice. · The sweetness of char siu and the savory freshness of silken egg complement each other. · Smooth texture, suitable for all ages.

Tender beef slices with silken egg sauce covering white rice. · The beef remains tender, and the silken egg adds a rich flavor. · A warm and filling dish.

Rice dish with tender beef slices in a sweet and sour tomato sauce. · The natural sourness of tomatoes is very appetizing, and the beef is tender. · Rich sauce, very appetizing with rice.

Blanched seasonal vegetables drizzled with Hong Kong-style oyster sauce. · Retains the crispness and original flavor of vegetables, enhanced with the sweetness of oyster sauce. · A healthy and refreshing side dish option.